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Mediterranean Tuna Salad

Mediterranean Tuna Salad

by 18 people

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Makes: 4 servings

Prep: 16 mins

  • 2 5 ounce can  tuna packed in olive oil
  • 1 15 1/2 ounce can  chickpeas, drained and rinsed
  • 1/2 head  iceberg lettuce; chopped
  • 4 cups baby arugula, chopped
  • 6 tablespoons pesto
  • 2 lemons; 1 juiced and 1 sliced into wedges
  • salt
  • 1 pinch cayenne
  • 1/4 pound pitted kalamata olives, about 3/4 cup
  • 1 1/4 cups grape tomatoes, quartered
  1. Drain the oil from the tuna into a medium bowl. Add the chickpeas and toss to coat.
  2. In a large salad bowl, toss together the lettuce and arugula.
  3. In a small bowl, whisk together the pesto, lemon juice, 1/4 tsp salt and the cayenne.
  4. Just before serving, toss the greens with the dressing and divide among 4 plates. Top with the tuna, chickpeas, olives and tomatoes. Serve with the lemon wedges.
Tip Save Money
  • Check your supermarket's olive or salad bar to buy the exact amount of olives you need instead of shelling out for a whole jar.